Cocoa Chilli Spiced Venison Medallions with Creamy Mushrooms and Raspberry Salad
- Preparation Time: 10 mins
- Serves: 3-4
- Cooking Time: 10 mins
- Ready Time: 20 mins
- Cooking Method: Searing
- Difficulty: easy
1 pack Silver Fern Farms Venison Medallions
2 Tbsp Olive Oil
30gm Wild Fennel Co. Venison Seasoning
2 Tbsp butter
1 clove garlic, crushed
200gm white button mushrooms, halved
200ml heavy cream
1 Tbsp plain flour
Ground nutmeg, pinch of
Salt
Baby Spinach leaves
Fresh Raspberries
Remove Silver Fern Farms Venison Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins.
Coat venison with oil and season with Wild Fennel Co. Venison Seasoning.
In a small saucepan, melt butter, then add garlic and cook for 2 mins, add mushrooms and toss well.
In a small bowl, mix flour, 3 Tbsp of cream and nutmeg, then stir into the mushrooms.
Gradually add the rest of the cream, stirring as it thickens. Season to taste with salt.
Bring a grill pan to med-high heat. Sear venison for 3 mins each side for medium-rare.
Remove from heat, cover loosely, and rest for 5 mins before carving across the grain.
Serve with creamy mushrooms and raspberry salad.
Recipe supplied by Silver Fern Farms and @basil.and.lime
Shop Ingredients
Black Raspberry Balsamic Drizzle
Handmade in small batches using the best quality local ingredients. Gluten Free. Product of New Zealand.
Founders Frantoio Extra Virgin Olive Oil 250ML
Cold Pressed Extra Virgin Olive Oil gently pressed from the Italian varietal frantoio olive. Product of New Zealand. 250ml.
Use this versatile rub with Venison fresh cuts, sausages and burger patties. Try its delicate blend of cocoa, Five Spice and
Silver Fern Farms Venison Medallions
There are 6 medallions per vacuum pack and can be refrigerated for up to 30 days. Fail safe cooking instructions, recipe
OTHER RECIPES
- SERVES: 3-4
- Difficulty: easy
